There’s a great new place in Nolita I recently went to – Ken and Cook, a contemporary American cafe and restaurant founded by Jean Georges alumni Artan Gjoni and Executive Chef Richard Diamonte. It has an energetic, lively atmosphere with a buzz in the air – with a gorgeous interior of tin ceilings, brass and wood paneling, vintage leather seating, candlelight, lively music and conversation. The scene was a nice mix of young hipster/artsy types, couples, and the ‘after work’ downtown New York crowd.
They have a great Raw Bar with super fresh seafood including Clams, Oysters, Lobster and Shrimp – (Oysters Rockefeller is one of their signature dishes!) They also have a variety of Chartucerie such as Chorizo, Tuscan Salami, Spicy Sopressata and a cheese sampling menu of a variety of cheeses from Italy, Spain and France.
They serve brunch, lunch and dinner with a really nice selection of fresh salads and appetizers, pastas and entrees: Beef Tartare, Linguine with Clams, Steamed Mussels, Short Rib, Lobster, Salmon, Monkfish, Burgers, Cote de Boeuf, Black Bass are some of their popular dishes. If you’re in the mood for lighter fare, you can always sample some of their delicious sides (brussel sprouts, mac & cheese, polenta, fries, etc.) with a glass of wine and fresh seafood from the raw bar.
For starters, I was served a lovely Italian red wine with a Grilled Squid Salad marinated in lime, chile and mint, mixed with sweet caramelized shallots and shaved fingerling potatoes over Mâché in a tangy yogurt dressing with herbs and hint of vinegar – so delicious I could have stopped there. But wait, there’s more!
I followed with a bowl of their Roasted Kabocha Squash Soup, which they served over toasted pumpkin seeds and dollops of creme fraiche, which was garnished with smoked paprika and sage – silky, creamy, nutty, delicious!
My main dish was a delicious bowl of Veal Ragu over Homemade Pappardelle with Radicchio and Tomato topped with breadcrumbs. This literally melted in my mouth! Tangy with salty shaved Parmesan cheese. Fresh Homemade pasta. Perfect with a sip of that velvety red wine.
For dessert I indulged in some of their hot, fresh homemade Beignets – flavored with a hint of lemon. Light and airy dough on the inside, with a crispy crust on the outside sprinkled with sugar. The best part was the side of warm blueberry and blackberry sauce with a hint of lavender for dipping. Too good for words!
Next time you’re looking for a fun place to eat downtown with delicious food and a buzzy atmosphere – this should be first on your list.
Ken & Cook
19 Kenmare Street
New York NY 10012
212.966.3058 ph
www.kenandcook.com
